Low Carb Philly Cheesesteak Casserole
This savory low carb Philly cheesesteak casserole combines tender beef, sweet bell peppers, and creamy provolone in a cheesy, hearty bake perfect for any weeknight dinner.
Equipment
- 1 Baking dish 9x13 inch, greased
Ingredients
Main ingredients
- 2 pounds Ground chuck browned and drained
- 1 tablespoon Coconut oil optional
- 2 Bell peppers seeded and sliced thin
- 1 Large onion or 2 small, sliced
- 8 ounce Cream cheese softened
- 0.5 teaspoon Garlic powder
- Salt and pepper to taste
- 12 slices Provolone cheese
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Heat coconut oil in a skillet. Sauté bell peppers and onions for 5 to 7 minutes until softened.
- Add browned ground chuck to skillet. Season with garlic powder, salt, and pepper. Stir until combined.
- Add softened cream cheese to mixture. Stir until melted throughout.
- Transfer mixture to a greased 9x13 inch baking dish.
- Layer provolone cheese slices evenly over top.
- Bake for 20 to 25 minutes until cheese is bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
Store leftovers in airtight containers in fridge for 3-4 days or freeze in portions. Reheat gently to keep cheese texture.